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This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus Delbrueckii, making it an ideal addition to any sour program. Recommended usage is below 107°F (40°C).
We highly recommend a Dry Ice Pack or two for your yeasts voyage OR for a short stay in our pick up lockers in the warmer months of the year.Please choose Australia Post Express if you want to reduce the the risk of transit time delay and its affect on your yeast.
Due to the improved cell concentration, we suggest utilizing the below pitch rate:
Lactobacillus: contains >400 million cells/mLRecommended Pitch Rates: Secondary: 1 Liter per 10hL Primary (kettle sour): 1 Liter per 5hL
*White Labs recommends pitching based on intended dosage rates as opposed to actual cell concentrations since these can vary slightly.
PurePitch Next GenerationPurePitch Next Generation represents double the pitching rate of the normal WLP672 homebrew sachets and ensures a fool proof fermentation without the need for a starter. The commercial recommended pitching rate of 7.5 millions cells/mL allows you to pitch like the pros!
PurePitch Next Generation WLP672 provides homebrewers and small scale brewers a convenient and modular package to pitch a consistent commercially recommended pitching rate for standard ale ranges of 7.5 million cells/mL per 20L.
Now At 2X The PitchPurePitch Next Generation represents double the pitching rate of the normal WLP672 homebrew sachets and ensures a fool proof fermentation without the need for a starter. The commercial recommended pitching rate allows you to pitch like the pros!
Easy To UseJust twist the cap & pitch!
To ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some here.
The benefits of using yeast nutrient are described in the pdf and video below:
Lallemand - Feeding Yeast for Brewing Success!
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